African Style Chicken Peanut Soup With Potatoes |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This soup is absolutely delicious, it's habit-forming! so I strongly suggest to triple the recipe and freeze some, this soup freezes excellent! You can adjust all ingredients to taste slightly. Ingredients:
1 medium sweet potato (cut into about 1-inch cubes or a little larger) |
1 large russet potato (peeled and cut into cubes) |
1 large onion, chopped |
2 tablespoons fresh minced garlic (or to taste) |
1 small red bell pepper, seeded and finely chopped |
2 small jalapeno peppers, seeded and finely chopped |
2 -4 teaspoons cumin |
2 tablespoons vegetable oil (use more if desired) |
1 tablespoon butter (or use all oil) |
2 cups cooked chicken, chopped |
1 -2 cup prepared salsa (mild or spicy) |
5 cups chicken broth |
1 (15 ounce) can black beans, drained |
1/3 cup peanut butter |
salt and black pepper |
Directions:
1. Heat oil and butter in a large Dutch oven over medium-high heat.
2. Add in both potatoes onion, garlic, red bell pepper, jalapeno pepper and cumin; saute for about 5-6 minutes.
3. Add in chicken, salsa, cumin, chicken broth and black beans; simmer for about 25-30 minutes.
4. Add in peanut butter, season with salt and pepper to taste cook stirring for 3 minutes.
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